Add eggs, mixing well with a wooden spoon, or with clean hands. Season with 1 ½ teaspoons of the salt, sugar, pepper, soy sauce and sesame oil. Add cornstarch to bind the mixture. Chill until firm enough to shape.

While chilling the meat mixture, wash and peel the shrimp, keeping the tails intact. Make a slit on the back of each shrimp and remove the black veins. Season with remaining ½ teaspoon salt.

Stuff each shrimp with a heaping tablespoon of chilled meat misture, leaving only the tail exposed. Arrange stuffed shrimp on a tray lined with waxed paper and place in the freezer for 5 minutes to set.

Prepare the dipping batter. In a small bowl, using a wire whisk, combine water and egg whites. Whisk in 2/3 cup of the cassava starch until mixture is smooth. Set aside.

In a large wok, heat oil for deep frying. Place remaining cassava starch on a plate and carefully dredge chilled shrimp one at a time, gently brushing off excess starch. Dip each shrimp in batter, letting the excess drip, and drop in hot oil. Cook until shrimp turn crisp and light brown and the meat stuffing is fully cooked. Drain on paper towels. Serve with sweet chili sauce. End.